Iowa State University - Home Extension and Outreach - Home ISUE Logo
CIRAS - Iowa State University - Extension and Outreach

Center for Industrial Research and Service (CIRAS)

Events

Contact us
515-294-3420
ciras.info@iastate.edu

Events

January 2015


Cured Meat Short Course

Date/Time: 1/13/2015 - 1/15/2015, 8:00am-12:00pm
Location: Ames, Iowa
Notes: With a focus on the technology of cured meat processing, short course topics range from lectures on basic meat science to demonstrations of processing techniques. Speakers, nationally and internationally recognized authorities in their fields, will provide information bout the latest technology available.

BizTalk Mastermind Group: New year, time to dust off that marketing plan.

Date/Time: 1/15/2015, 7:00am-8:00am
Location: Online Discussion Group- Webinar
Notes: Confused by the mumbo jumbo surounding Government contracting? Looking for general B2B and B2G suggestions/recommendations/advice from peers or other business consultants? If you answered yes to any of these questions, join our virtual coffee talk group. We will be meeting once a month online/via phone to discuss topics that affect all businesses pursuing a commercial and/or Government market. Contact Beth White at whiteb@iastate.edu for a list of all session topics.

February 2015


BizTalk Mastermind Group: Business Resourse Speakers TBD

Date/Time: 2/19/2015, 7:00am-8:00am
Location: Online Discussion Group- Webinar
Notes: Confused by the mumbo jumbo surounding Government contracting? Looking for general B2B and B2G suggestions/recommendations/advice from peers or other business consultants? If you answered yes to any of these questions, join our virtual coffee talk group. We will be meeting once a month online/via phone to discuss topics that affect all businesses pursuing a commercial and/or Government market. Contact Beth White at whiteb@iastate.edu for a list of all session topics.

March 2015


Food Microbiology Industry Short Course

Date/Time: 3/26/2015 - 3/27/2015, 8:00am-5:00pm
Location: 1951 Food Sciences Building, Iowa State University Ames, IA
Notes: Iowa State University's Department of Food Science and Human Nutrition and Department of Animal Science Food Microbiology groups will provide insight on the ecology of microorganisms in foods, detection, and enumeration, isolation, and identification methods for food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. Our course will combine classroom lectures with laboratory environment on the fundamentals of food microbiology and food safety. Attendees will develop a detailed understanding of the methods used to isolate important spoilage microorganisms and food-borne pathogens and the role of food microbiologist in ensuring safe food products. Specific emphasis will be placed on E. coli O157:H7, Listeria, Salmonella, Campylobacter, spoilage and mycotoxigenic fungi, and mycotoxins.

April 2015


Machinery Manufacturing Innovation Summit

Date/Time: 4/2/2015, 9:00am-3:00pm
Location: Gateway Hotel & Conference Center, Ames, IA
Notes: Discover leading-edge technologies that can impact the machinery industry, based on industry survey results. Topics may include rapid prototyping, machine connectivity (smart machines), 3D printing, additive manufacturing, virtual simulations, robotics, etc. You’ll have an opportunity at the summit to work collaboratively with industry and ISU experts to discover new ways to leverage these technologies at your company. The goal is for you to develop a specific action plan for your business, integrating these technologies, that reduces costs, creates a competitive advantage and ultimately improves profitability.

HACCP Short Course

Date/Time: 4/23/2015 - 4/25/2015, 1:00pm-12:00pm
Location: 1951 Food Sciences Building, Iowa State University Ames, IA
Notes: Iowa State University's Department of Food Science and Human Nutrition and Department of Animal Science This three day Basic HACCP training is designed for people in the food industry desiring to understand and be trained in the HACCP system for manufacturing safe food. This is also for individuals who are starting to develop or implement HACCP plans and those who want to review the concepts and applications of HACCP or desire an updated understanding of the system. This course will be presented in a manner that will serve participants from the juice, meat, bread, fish, vegetable, and poultry industries, but the emphasis will be placed on non-meat commodity groups. This course will address food safety concerns for industries such as: canning, frozen meals, spices/bulk ingredients, cereals/pastas, fresh produce, dairy ingredients, bakery/snack foods, and food service (variance) along with an Advanced HACCP group. FDA and USDA require workers in several segments of the food industry to be trained in HACCP. This course is accredited by the International HACCP Alliance and will meet the specifications established by these federal agencies. The regulatory requirements for HACCP will be discussed in detail, including the FDA mandates for seafood (21CFR123) and juice products (21CFR120) and the USDA’s rule on pathogen reductions and HACCP (9CFR417) for meat and poultry products. The Food Safety Modernization Act will also be discussed. The Basic HACCP Training Course offered is reviewed and accredited by the HACCP Alliance as meeting the required standards for content and training for introductory HACCP. Upon successful completion of the course, the attendee will be registered with the International HACCP Alliance and recognized as completing a HACCP training program. In addition, within small working groups, the attendees will actually develop a HACCP plan and present it to the class for discussion and critique.